Banana Loaf

9. April, 2009

Banana bread is the perfect recipe for those black and bruised bananas which you think that you need to chuck out. But don't throw them out, use them to make this lovely tea bread which is so perfect for every occasion. My version is low fat and can be enjoyed on every occasion. I often take this bread on hikes and it always goes down a treat. This is one of my most popular recipes.

Add a handful of chopped walnuts or pecan nuts for a delicious and healthy treat. You can also add a handful of dark, organic chocolate.

You can tell if the loaf is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready. I prefer the loaf a little sticky however so it might not be completely ready in 40 minutes, bake for longer if you prefer.

Tips

If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.

You can use whole wheat flour instead of the spelt flour.

You can use regular baking powder instead of the aluminium and gluten free one.

For a spicy twist, add a little ground nutmeg or cinnamon to the batter.

If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.

You can use black and bruised bananas with spots, they are perfect for this recipe.